myFM: Seasonal Foods

by Lianne Phillipson October 05, 2022

myFM: Seasonal Foods

With Canadian Thanksgiving this coming weekend, that signals the abundance of gratitude for the fall harvest, and of course, sitting down with family for a beautiful and over-eat-worthy dinner! 

As we move into colder temperatures, it is better for your body to eat warmer foods. Not as much cold food as you did throughout the summer. That looks like roasted squash and sweet potato, soups made with homemade broth, and anything and everything with extra greens. Warm food can be easier on your digestion, as many cooked foods are easier to digest than raw. Cooking can release more nutrients too, so it’s a good idea over the cooler months.  

I’ve seen fresh ginger at the market which is so warming and anti-inflammatory for your body, so find some of that if you can and add it to soups too. All the greens; chard, kale, and collard greens are a plenty, so wilt them and add to anything! Apples are back in season, so my fridge is full of Honey Crisp already! Also, sweet pears that I love making crumble with. Beets and their greens are good for everything in your body, especially for men. And one of my favourite topics of late, mushrooms - the hen of the woods or maitake is in season too. 

 Here’s a recipe for a delicious veggie soup that’s a crowd pleaser for the whole family. 

Sweet Potato and Coconut Soup

Makes about 6 cups (1.5 L)

This appetizing soup, bursting with flavour and vitamin C, makes a lovely accompaniment to the Bean and Veggie Kamut Quesadillas or the Chicken Souvlaki. It can be served as a main meal with whole-grain bread or by adding in cooked brown rice.

4 cups (1 L) Meat Broth or Vegetable Broth

2 sweet potatoes, peeled and chopped 

½ cup (125 mL) red lentils, rinsed well

1 yellow onion, chopped 

1 kale leaf, chopped 

1 clove garlic, chopped 

2 teaspoons (10 mL) ground cumin

1½ teaspoons (7 mL) ground coriander

1½ teaspoons (7 mL) chopped fresh ginger 

1 can (14 ounces/398 mL) canned coconut milk 

1 tablespoon (15 mL) chopped fresh cilantro 


  1. Add the broth, sweet potato, lentils, onion, kale, garlic, cumin, coriander, and ginger to a large pot and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sweet potato is fork-tender, about 20 minutes.
  2. Stir in the coconut milk and cilantro and purée until smooth. 
  3. Store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. 



This soup is a good source of beta carotene, fibre, potassium, manganese, and vitamins C and E.

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